Chicken Chow Mein Recipe

Crispy, savory, and bursting with authentic Asian flavors, Chicken Chow Mein is the ultimate weeknight dinner with a restaurant-quality twist. This satisfying dish features tender chicken strips and crisp vegetables, tossed with perfectly cooked noodles in a rich soy-based sauce, seasoned with ginger, garlic, and sesame oil. It’s the kind of meal that fills the whole kitchen with irresistible aromas and brings everyone eagerly to the table.

Each bite delivers a wonderful combination of textures—tender chicken, crunchy vegetables, and soft yet slightly chewy noodles coated in glossy sauce. Whether you’re cooking for a quick Tuesday dinner or impressing guests at a casual gathering, this chow mein is as easy to make as it is to devour. Add your favorite toppings like sesame seeds, sliced green onions, chili oil, or crispy wonton strips for a colorful, customizable meal that feels like takeout, but better.

Why You’ll Love This Chicken Chow Mein

• Quick weeknight meal: Ready in under 30 minutes—faster than ordering delivery and way more delicious.
• Restaurant favorite at home: Like your favorite Chinese takeout, but fresher. All the flavors you crave without leaving your kitchen.
• Endlessly versatile: Switch up the protein, add different veggies, make it vegetarian, or adjust the spice level to your taste.
• Meal prep champion: Makes great leftovers and reheats beautifully for easy lunches throughout the week.
• Family-approved: Kids love the noodles and mild flavors, while adults appreciate the balance of sweet and savory notes.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before jumping into this delicious Chicken Chow Mein, having the right tools ready will make everything smoother—from prep to plating.

Essential Tools & Why You Need Them:

Large Wok or Deep Skillet (12–14 inch)
This is the star of the show. A wok provides the high heat and space needed for proper stir-frying, giving you that authentic restaurant texture and slight char.

Mixing Bowls (2–3 sizes)
Use one for marinating the chicken, another for mixing the sauce, and perhaps one more for prepping your vegetables.

Tongs or Wooden Spatula
Perfect for tossing noodles and vegetables without breaking them, and for moving ingredients quickly in the hot wok.

Measuring Cups & Spoons
Precision is important—especially for the sauce ingredients to get that perfect sweet-savory balance.

Cutting Board & Sharp Knife
For slicing chicken thinly, julienning vegetables, and chopping aromatics like ginger and garlic.

Large Pot (for boiling noodles)
You’ll need this to cook your chow mein noodles to the perfect texture before stir-frying.

Having these items organized and within reach makes the cooking process fast and stress-free.

Preparation Tips

• Prep everything before you start cooking. Stir-frying moves fast, so have all ingredients sliced, measured, and ready to go (mise en place).
• Slice chicken against the grain for maximum tenderness. Thin, uniform slices cook quickly and evenly.
• Don’t overcook the noodles—they should be slightly undercooked (al dente) since they’ll finish cooking in the wok.
• Keep the heat high throughout stir-frying. This creates that signature wok flavor and prevents vegetables from becoming soggy.
• Cook in batches if needed—overcrowding the wok steams the food instead of searing it, resulting in less flavor and texture.
• Toss, don’t stir: Use a scooping and flipping motion to keep ingredients moving without breaking the noodles.

These small techniques make a massive difference in achieving authentic texture and flavor.

Ingredients for This Chicken Chow Mein

Here’s everything you’ll need to bring this flavorful, satisfying dish to life. Most of the ingredients are Asian pantry staples, making it both budget-friendly and easy to prepare on short notice.

For the Chicken & Marinade:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• ½ teaspoon white pepper

For the Chow Mein Noodles:

• 8 oz fresh or dried chow mein noodles (or lo mein noodles)
• 1 tablespoon vegetable oil (for coating noodles after boiling)

For the Vegetables:

• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 1 bell pepper (red or yellow), thinly sliced
• 1 cup bean sprouts
• 4 green onions, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For the Stir-Fry Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (for color)
• 1 tablespoon hoisin sauce
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• ¼ cup chicken broth or water
• 1 teaspoon cornstarch (for thickening)

For Cooking:

• 3–4 tablespoons vegetable oil (divided, for stir-frying)

Optional Toppings:

• Toasted sesame seeds
• Sliced green onions
• Crispy fried wonton strips
• Chili oil or sriracha
• Fresh cilantro
• Lime wedges

Everything in this list works together to create layers of flavor—the umami-rich sauce clings perfectly to the noodles and vegetables. The toppings are optional but add extra flair and personalization.

Step 1: Marinate the Chicken

In a medium bowl, combine the sliced chicken with soy sauce, cornstarch, sesame oil, and white pepper. Mix well and let it marinate for 10–15 minutes while you prep the other ingredients. This tenderizes the chicken and adds flavor.

Step 2: Cook the Noodles

Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package directions, usually 3–4 minutes for fresh noodles or 5–6 minutes for dried. Drain and rinse under cold water to stop the cooking process. Toss with 1 tablespoon of vegetable oil to prevent sticking and set aside.

Step 3: Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, hoisin sauce, sugar, sesame oil, chicken broth, and cornstarch until smooth. Set aside—you’ll add this at the end.

Step 4: Stir-Fry the Chicken

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking hot. Add the marinated chicken in a single layer and let it sear for 1–2 minutes without stirring. Flip and cook for another 1–2 minutes until golden and cooked through. Remove the chicken from the wok and set aside.

Step 5: Stir-Fry the Vegetables

Add another tablespoon of oil to the wok. Toss in the garlic and ginger, stirring quickly for 20–30 seconds until fragrant. Add the carrots and bell pepper first, stir-frying for 2 minutes. Then add the cabbage, bean sprouts, and green onions. Stir-fry for another 2–3 minutes until vegetables are tender-crisp but still have a bite.

Step 6: Combine Everything

Return the cooked chicken to the wok along with the cooked noodles. Pour the prepared sauce over everything. Using tongs or a spatula, toss everything together continuously for 2–3 minutes until the noodles are evenly coated, heated through, and slightly caramelized. The sauce should be glossy and cling to the noodles.

Step 7: Garnish & Serve

Transfer the chow mein to a large serving platter or individual plates. Top with sesame seeds, sliced green onions, crispy wonton strips, or a drizzle of chili oil as desired. Serve immediately while hot.

Notes

Noodle Substitutions: Can’t find chow mein noodles? Use lo mein noodles, yakisoba noodles, or even spaghetti in a pinch. The texture will be slightly different but still delicious.

Protein Swaps: Swap chicken for beef, shrimp, pork, tofu, or keep it vegetarian with just vegetables and mushrooms.

Make It Spicier: Add sliced fresh chilies, red pepper flakes, or a spoonful of chili paste to the sauce for extra heat.

Watch Out for These Mistakes While Cooking

• Overcrowding the wok: Too many ingredients at once lower the temperature and cause steaming instead of searing. Cook in batches if necessary.
• Using low heat: Stir-frying requires high heat to achieve that signature char and prevent soggy vegetables. Don’t be timid—crank up the heat.
• Overcooking the noodles: Mushy noodles ruin the dish. Cook them just until al dente since they’ll continue cooking in the wok.
• Adding sauce too early: Wait until everything is nearly done before adding the sauce. Adding it too soon makes everything soggy.
• Not prepping ingredients first: Stir-frying happens fast. If you’re still chopping while cooking, things will burn or overcook.
• Skipping the marinade: Even a quick 10-minute marinade makes the chicken significantly more tender and flavorful.
• Using the wrong oil: Avoid olive oil or butter—use neutral, high-heat oils like vegetable, canola, or peanut oil.
• Stirring too much: Let ingredients sit for a moment to develop color and flavor before tossing. Constant stirring prevents proper browning.

What to Serve With Chicken Chow Mein?

This flavorful chow mein is a complete meal on its own, but pairing it with complementary sides can elevate it into a full Chinese feast. Whether you want something light or hearty, there’s a side for every preference.

8 Delicious Recommendations:

Egg Drop Soup
Light, silky, and comforting—this classic Chinese soup is the perfect warm starter.

Spring Rolls or Egg Rolls
Crispy, golden, and filled with vegetables or pork, these pair beautifully with the soft noodles.

Steamed Dumplings (Potstickers)
Pan-fried or steamed, dumplings add a fun, interactive element to the meal.

Chinese Cucumber Salad
Refreshing, tangy, and crunchy—cucumber salad cuts through the richness with cool, bright flavors.

Fried Rice
Classic fried rice with eggs and vegetables makes this a true Chinese restaurant experience at home.

Sweet and Sour Chicken
For those who want variety, sweet and sour chicken offers a contrasting flavor profile.

Sesame Broccoli
Simple steamed or stir-fried broccoli tossed with sesame seeds and a drizzle of soy sauce.

Fortune Cookies & Green Tea (for dessert)
End the meal on a fun, light note with fortune cookies and hot jasmine or green tea.

These pairings help create a well-rounded meal and bring that authentic takeout experience home.

Storage Instructions

Chicken Chow Mein tastes great reheated—and it stores exceptionally well for meal prep.

How to Store:

Refrigerator: Let the chow mein cool completely, then transfer to an airtight container. It will stay fresh in the fridge for up to 4 days.

Freezer: For longer storage, portion the chow mein into freezer-safe containers or bags. Freeze for up to 2 months.

Reheating:

Stovetop (Best Method): Heat a wok or skillet over medium-high heat with a splash of oil. Add the chow mein and stir-fry for 3–4 minutes, adding a tablespoon of water or broth to refresh the noodles.

Microwave: Heat individual portions on medium power for 2–3 minutes, stirring halfway through. Add a splash of water to prevent drying out.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	445
Protein	28g
Carbohydrates	48g
Dietary Fiber	4g
Sugar	8g
Total Fat	15g
Saturated Fat	2g
Unsaturated Fat	12g
Trans Fat	0g
Cholesterol	65mg
Sodium	980mg

This dish delivers a balanced mix of protein, carbs, and vegetables—great for a satisfying lunch or dinner that keeps you energized.

Frequently Asked Questions

1. Can I make Chicken Chow Mein ahead of time?
Yes. Prepare the entire dish, let it cool, and refrigerate for up to 2 days. Reheat in a hot wok or skillet for best results, adding a splash of water to refresh.

2. Can I use a different protein besides chicken?
Absolutely! Beef, pork, shrimp, tofu, or tempeh all work wonderfully. Adjust cooking times accordingly—shrimp cooks very quickly.

3. Is this dish very salty?
The base recipe has a balanced umami flavor from soy and oyster sauce. If you’re sensitive to sodium, use low-sodium soy sauce and reduce the oyster sauce slightly.

4. Can I make it gluten-free?
Yes. Use gluten-free noodles (rice noodles work well) and replace soy sauce with tamari or coconut aminos. Check that oyster sauce is also gluten-free.

5. What if I don’t have a wok?
No problem. A large, deep skillet works just fine. The key is high heat and not overcrowding the pan.

6. Can I double this recipe for a party?
Yes! Double all ingredients and cook in two batches to avoid overcrowding. Keep the first batch warm in a low oven while finishing the second.

7. Can I use different vegetables?
Of course. Mushrooms, snap peas, bok choy, broccoli, or zucchini all make excellent additions or substitutions.

8. How do I get that restaurant-style “wok hei” flavor?
Use the highest heat your stove allows, a well-seasoned wok, and don’t overcrowd. That slight char and smoky flavor comes from intense heat and quick cooking.

Conclusion

Chicken Chow Mein is the ultimate fusion of convenience and authentic Asian flavor—all tossed together in one delicious dish. With its tender chicken, crisp vegetables, and perfectly sauced noodles, it’s everything you love about Chinese takeout, made fresh at home.

Perfect for busy weeknights, meal prep, or casual entertaining, this chow mein is as flexible as it is tasty. Plus, with endless protein and vegetable combinations, it never gets old. So grab your wok and make dinner something everyone gets excited about.